Week 8/31 - 9/4/ 2015

Students will...


Monday - (Block 1 & 2) will test SLO in Computer Lab 900 in Betty Gray
Tuesday - (ALL) Quiz Ch. 3 (ICA)-Define Ch. 1 Vocabulary, Safety Basics ,
(CA) Complete Ch. 7 Review questions key concepts and critical thinking
Wednesday - (ICA) - Complete Ch. 1 Graphic Organizer and Reading Activities
(CA) Review Ch. 7 & take notes
Thursday - (ICA) - Review Ch. 1 & take notes, ( CA) Prep pre-game meals
Friday - (ICA) Quiz Chapter 1 & 3, (CA) Catering game day meals

Week 24 -28, 2015

Students will...


Monday - (ALL) Complete Article #2 and discuss (share food-related article with the class)
Tuesday - (ICA) Share kitchen brigade positions with the class (CA1) conclude research a restaurant draft
Wednesday - (ALL)Review safety and sanitation objectives, define vocabulary and submit at the end of class (ICA) conclude research a chef draft
Thursday - (ALL)Review safety and sanitation objectives, complete support graphic organizers and read activities
Cater-Football game day meals
Friday - Turn in (CA1) 'Research a Restaurant' & (ICA) 'Guess this Chef' Project
               Cater-Bus Driver Breakfast
              (4th block)Test SLO in computer lab 800 located in the T & I building
       

Week 8/17-21/2015

Students will...


Monday- Continue Project #1 assignment
Tuesday- Review & complete Chapter 3.2, vocabulary
Wednesday- Complete group activity; 'Identifying parts of a Kitchen Brigade'
Thursday- Review & complete Chapter 3.2 graphic organizer & reading activity
Friday- Review & complete Chapter 3.2 quiz


Please remember to submit Medical Concern / Parent permission /Contract Forms ASAP! If you have submitted the forms listed please disregard this message & Thank you for turning in your forms :-) !!!!

Week 8/10-14/2015

Students will...


Monday- Review Course Syllabus & Begin course study work for Chapter 3, Career Opportunities & Complete (food related) Article #1.
Tuesday- Review the History of culinary arts & Careers opportunities in culinary arts & share group vocabulary collage (CA1&2)
Wednesday- Complete chapter 3 group activity & present
Thursday- (Report to the Media Center) research a chef for 'Guess Who' assignment
Friday- Present   'Guess Who' activity to the class & complete chapter 3 graphic organizer / reading activity

Culinary Essential Textbook Link

https://drive.google.com/folderview?id=0B8NUMbGfkkBzYnplbkJ2YTVGcHc&usp=sharing#grid

Week 8/3-7/2015---------Welcome back students to the 2015 - 16 school year!

This year promises to be the best ever! Here is a brief description of all the wonderful things we will encounter this year in Culinary Arts. This course is designed to introduce students to the exciting world of Culinary Arts and to help them identify possible career paths within this industry. During this course students will learn history, trends, fundamental concepts, skills and techniques involved in basic food preparation, safety and sanitation. Special emphasis will be given to the study of ingredients, cooking theories, vegetable cookery, meat and poultry as well as the preparation of stocks, soups and sauces. In addition this course will highlight basic cooking techniques such as sauteing, roasting, poaching,braising and frying. Lectures and demonstrations will teach organization skills in the kitchen, professionalism,work coordination and knife skills. Students will also acquire basic knowledge of “front of the house” operations and procedures. Instructional time will consist of a combination of class work coupled with hands on experience in cooking laboratories.

I look forward to working with you.
Chef Lyons

Students will...

Monday- Define - What does culinary arts mean to you? Now? and in the future?
Tuesday - Complete 'Let's get acquainted'activities
Wednesday- Review classroom/commercial kitchen expectations
Thursday- Review course syllabus and student handbook
Friday- Begin Chapter objective 'Career/History' of culinary arts